Russian Salad

Name: Russian Salad
Total time: 1 h
Yield: 6 1/2 cups (about 12 servings)
Cuisine: russian
Ingredients: Kosher salt and black pepper; 3 medium yellow potatoes (about 1 pound), washed; 5 thin carrots (about 1/2 pound), washed; 10 ounces frozen peas; 4 large eggs, fridge-cold; 3 1/2 ounces boiled ham; 1 cup drained cornichons and 1/2 cup plus 2 tablespoons of their brine; 1 scant cup Hellmann’s mayonnaise

Recipe from Vladimir Ocokoljic

Adapted by Gabrielle Hamilton

Published Feb. 14, 2021

Total Time: 1 hour
Rating: 4(610)
Comments: Read comments

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey. —Gabrielle Hamilton

Featured in: Rediscovering Russian Salad

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Ingredients

Yield:6½ cups (about 12 servings)

Kosher salt and black pepper
3medium yellow potatoes (about 1 pound), washed
5thin carrots (about ½ pound), washed
10ounces frozen peas
4large eggs, fridge-cold
3½ounces boiled ham
1cup drained cornichons and ½ cup plus 2 tablespoons of their brine
1scant cup Hellmann’s mayonnaise

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to boil. Season with salt.
Step 2
Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
Step 3
Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
Step 4
Gently add the eggs, and allow to boil 10 minutes.
Step 5
While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
Step 6
Once the eggs are cooked, drain them, and peel under cold running water.
Step 7
Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
Step 8
In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
Step 9
Refrigerate overnight, and serve cold.

Ratings

4 out of 5

610 user ratings

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Comments

Helena4 years ago

My Polish family makes a variation of this. The differences: 1. No meat because it gets served with ham, kielbasa, porkloin, etc. Add: 2. A bit of finely sliced fresh chives 3. Diced peeled apple 4. Finely chopped fresh parsley To serve, we spread a thin layer of mayo over the top to create a canvas for the decoratively cut veggies that we arrange to look like pressed flowers and grasses.

Marianna4 years ago

I grew up in the Former Soviet Union. The Olivier salad was a staple at every family gathering of any significance. Over the years, the combination of my laziness (or lack of time) and the desire to eat more healthily led me to make a few shortcuts. First, I peel the potatoes before boiling them. Second, I use raw carrots (diced). Third, I use low-fat sour cream for dressing, instead of mayo. Last (and this was the norm in many homes when I was growing up), I use canned green peas, drained.

Erin4 years ago

The first time I had and heard of this salad, it was an on-the-house gift from a restaurant owner in Buenos Aires. She consoled our small group of Americans just days after 9-11 with it, and I still think of her and her loving kindness when I run across it. Thanks for sharing this and making it possible to recreate it at home.

STLCooks3 months ago

To make peeling the carrots easier, rub them gently with a paper towel (with the "grain", so side to side instead of up and down). It goes a lot faster.

Yeva3 months ago

We were served a delicious version of this dish by Russian friends that omitted the peas and ham and in their place used chopped chicken breast and corn. So tasty! :)

Salserina4 months ago

I was really looking forward to trying this recipe since I have many Slavic friends, and I've enjoyed this dish at potlucks. I followed the recipe as written (with the exception of no ham bc vegetarian) but my attempt was quite lackluster. Not sure if I did something wrong or if this just isn't the recipe for me.

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